Low Iodine Brown Betty

Total time1 hr 15 min

Prep time20 min

Cook time45 min

4.8

(28)

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Ingredients

6 servings

For the buttered crumbs

6 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cups fresh white breadcrumbs (from about 4 slices sturdy white sandwich bread, torn and pulsed)

For the apple filling

2 ½ lb tart apples (about 5 medium; granny smith or braeburn), peeled, cored, and cut into ½-inch chunks
½ cup packed light brown sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp fine salt
2 tbsp fresh lemon juice
1 tsp lemon zest

For serving

vanilla ice cream or whipped cream, for serving (optional)
Can be omitted
vanilla ice cream

Instructions

1
Preheat the oven to 375°F (190°C). Butter an 8x8-inch baking dish and set aside.
2
Melt the butter in a small saucepan over medium-low heat, then remove from the heat. Add the breadcrumbs and toss until every crumb is evenly coated with butter.

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